I’m not quite over my fixation with pumpkin this season, so I decided to indulge myself in the form of Pumpkin Whoopie Pies with Maple Cream Cheese Filling. These are incredible. The soft pumpkin cookie by itself would be good, but the filling takes it to the next level. They’re spicy, not overly sweet and easy to make. These little whoopie pies are perfect with a glass of milk or a cup of tea.

Preheat your oven to 350 degrees and line two cookie sheets with parchment paper. In a large bowl, add the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Whisk until combined. In a separate bowl, add the granulated and brown sugars, canola oil, pumpkin puree, egg and vanilla extract. Mix well.

Gradually add the flour to the pumpkin mixture, stirring until just combined. Using a small cookie scoop or a large spoon, drop the dough onto the cookie sheets, leaving approximately one inch between them. If you want the whoopie pies to be flat rather than rounded, you can wet your fingers and press the dough into more of a disk shape.)

Bake for 10-12 minutes, until the cookies are firm to the touch. Remove from the oven and let them cool completely on wire racks. (It’s important to make sure they’re completely cool before adding the cream cheese filling.)

Meanwhile, make the filling. Beat the softened butter on medium speed until there are no lumps. Add the cream cheese, maple syrup and vanilla extract. Slowly add the powdered sugar, scraping down the bowl as needed.

Once your cookies have cooled, slather cream cheese filling on one side and top with a second cookie. This recipe makes approximately one dozen whoopie pies. Place in the refrigerator until firm.